Asian omelette with coconut poached chicken

By: Nikki and Jordan Shearer

Check out this quick and easy recipe for an Asian omelette with coconut poached chicken by Masterchef NZ runners up Nikki and Jordan Shearer.

Omelette _recipe

Serves 4

Note: You can also add cooked egg noodles into the omelette if you would like to make it a little more substantial. Mix the cooked noodles with a couple of tablespoons of the hot coconut poaching liquid.


  • 6 eggs
  • 1 Tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tsp chilli flakes
  • Whisk above ingredients until combined.
  • Poached chicken
  • 1 chicken breast skin removed
  • 400ml coconut milk
  • 1 red chilli finely chopped


  1. Place liquid and chillies into saucepan and bring to the boil.
  2. Turn down heat and add chicken breast. Gently poach until chicken cooked and juices run clear.
  3. Take off heat and when chicken cool, shred with a fork. Add back to the hot cooking liquid and set aside.

Other ingredients

  • Sesame oil
  • Rice bran oil
  • 100g snow peas, finely sliced
  • 2 spring onions finely sliced
  • 2 fresh red chillies finely sliced
  • ½ cup mung bean sprouts
  • ½ cup chopped mint
  • ¼ cup chopped coriander
  • Kecap manis to serve


  1. Place an omelette pan on a medium heat with 1 Tbsp rice bran oil and 1 tsp sesame oil. Add ¼ of the omelette mix and cook for 1 - 2 minutes, swirling the egg around until cooked.
  2. Turn omelette out onto serving dish and add ¼ of the drained warm shredded chicken, snow peas, spring onions, chillies, mung beans, mint and coriander. Fold over omelette and drizzle with kecap manis.
  3. Repeat with the rest of the ingredients.

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